32fluid ounceslow sodium vegetable broth* see note
½teaspoonChinese 5 SpiceAvailable at most grocery stores
1cupmaitake mushroom* see note
2cupsgluten free ramen noodlesor more if you like more noodles
1teaspoonrice wine* see note
1teaspoontamari* see note
Boil water in a pot and cook gluten free ramen noodles per package directions.
Drain cooked noodles in a collander and rinse with cold water.
In a pan, saute all vegetables for 5-8 minutes until done. I did this separately in the video, but it isn't necessary.
In a pot, add chicken broth, tamari, rice wine, and spices. Bring to a boil then simmer for another 10 minutes.
Add noodles, vegetables and broth to a bowl and enjoy hot.
There are many ways to vary this recipe:
Mushrooms. One of my favorite mushrooms lately has been maitake mushrooms. You can sometimes find them at your local market. We are fortunate to have several Asian markets around us. If you can't find maitake mushrooms, feel free to substitute with shiitake mushrooms.
Use any vegetables you have on-hand like peppers, onion, bok choy, Chinese cabbage, and sprouts.
Add Hard-boiled eggs are often found in ramen.
If you eat meat, you can add thinly sliced chicken or beef to your ramen.
Add hot sauce, if you like it spicy!
You can use vegetable, chicken, or beef broth. I recommend low-sodium.
Gluten free ramen noodles are by Lotus Foods or Miracle Noodle.
Make sure the rice wine is gluten free. Sometimes they are not.
You can use Tamari or Coconut Aminos.
This soup will keep up to 4 days in the refrigerator.